Holiday Eggnog

This eggnog takes a sharp turn from tradition by adding a whole bottle of beer alongside the brandy. It sounds odd, but the malty sweetness of beer blends into the rich egg-and-cream base in a way that adds depth and a slight effervescence you won’t find in a standard eggnog. The carbonation lightens the whole drink and keeps it from feeling like liquid pudding.

The texture comes from two separate whips: egg yolks beaten thick with sugar, and egg whites beaten to stiff peaks. Folding the whites into the yolk-beer mixture gives the eggnog a mousse-like frothiness that’s a world apart from the heavy, pourable store-bought version. Whipped cream folded in just before serving adds another layer of richness without weighing it down.

This is a punch-style eggnog meant for small cups and holiday gatherings. The brandy gives it warmth, the beer gives it character, and the nutmeg on top gives it that unmistakable Christmas smell.

Kitchen Tips

• Beat the egg yolks until they’re very thick and pale yellow. This takes longer than you’d think, about 3-4 minutes with an electric mixer. Thick yolks emulsify the liquid ingredients better.
• Use a light lager or pale ale, not a stout or IPA. Dark or hoppy beers would overpower the delicate egg custard base.
• Fold the whipped cream in just before serving, not ahead of time. It deflates as it sits and you lose that airy texture.
• This uses raw eggs. Use the freshest eggs available, or pasteurized eggs if that’s a concern.

Variations

• Skip the beer and double the brandy for a more traditional, spirit-forward eggnog.
• Use bourbon or dark rum instead of brandy for a different boozy backbone.
• Add a splash of vanilla extract to the yolk mixture for extra warmth and sweetness.